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A classic apple pie takes a shortcut with easy Pillsbury® unroll-fill refrigerated pie crust.
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C).
Directions. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Bake at 375° for 25 minutes.
Steps. Heat oven to 425ºF. Prepare Double-Crust Pastry. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan …